This definitely isn’t a common flavor of paletas in Mexico! It’s inspired by one of the first desserts that wowed me as a child—and my favorite dessert for years: cherries jubilee. My extended family and I were on a cruise, and one night all the waiters came out to make cherries jubilee, flambéing the cherries tableside, then serving them over vanilla ice cream. It was quite a theatrical spectacle to see all the elegant waiters simultaneously come out of nowhere with their carts. I was more impressed by the amazing flavors than the dramatic flair. Back then, I was too young to know the word sublime, but that’s definitely how I felt when I ate it. In this version, sour cream replaces the vanilla ice cream. Its tart flavor complements the sweet cherries deliciously.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.